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Anna Abramowska, Krystyna A. Cieśla, Marek J. Buczkowski, Andrzej Nowicki and Wojciech Głuszewski

., Martino, M. N., & Zaritzky, N. E. (2006). Effect of controlled storage on thermal, mechanical and barrier properties of plasticized films from different starch sources. J. Food Eng., 75, 453-460. 5. Cieśla, K. A., Nowicki, A., & Buczkowski, M. J. (2010). Radiation modification of the functional properties of the edible fi lms prepared using starch and starch-lipid system. Nukleonika, 55(2), 233-242. 6. Cieśla, K., Watzeels, N., & Rahier, H. (2014). Effect of gamma irradiation on thermophysical properties of plasticized starch and starch

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Jesmin Aktar, Zahid Hasan, Tahmina Afroz, Harun-or-Rashid and Kamruzzaman Pramanik

(Thesis), Louisiana State University, and Agricultural and Mechanical College, Department of Food Science. . 6. Tajik, H., Moradi, M., Rohani, S. M. R., Erfani, A. M., & Jalali, F. S. S. (2008). Preparation of chitosan from brine shrimp cyst shell and effects of different chemical processing sequences on the physicochemical and functional properties of the product. Molecules , 13 (6), 1263–1274. . 7. No, H. K., Meyers, S. P., & Lee, K. S. (1995

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Katerina Makarova, Kinga Drązikowska, Beata Suska, Katarzyna Zawada and Iwona Wawer

. Edris, A. E. (2007). Pharmaceutical and therapeutic potentials of essential oils and their individual volatile constituents: a review. Phytother. Res. , 21 , 308–323. 5. Smith, R., Cohen, S., Doull, J., Feron, V., Goodman, J., Marnett, L., Portoghese, P., Waddell, W., Wagner, B., & Hall, R. (2005). A procedure for the safety evaluation of natural flavor complexes used as ingredients in food: essential oils. Food Chem. Toxicol. , 43 , 345–363. 6. Burt, S. (2004). Essential oils: their antibacterial properties and potential applications in foods – a